Sweets. treats and kettle corn

As we near Halloween, there are visions of sweets and treats looming ahead with one in particular to keep your eye out for: traditional kettle corn. At every football game, fairground and Halloween Festival there are sounds of crackle and pop, and aromas that are almost sickening sweet in the air. If you follow your ears and your nose, they will lead you straight to the kettle corn vendors.

Across the country, these craftsmen of their trade have learned the time-honored traditional secrets that have drawn crowds in from generation to generation. The kettle corn next to the lemonade stand is one of the most popular stands at any event.
A quick search on the Internet led me to Blazin J’s Kettle Corn. After a tough year like so many of us have faced, Jesse Jimenez ventured out to open his very own business with none other than his concession-stand favorite: the sweet and salty treat of the kettle corn.

To read more of this blog by Chef Mary go to:

http://communities.washingtontimes.com/neighborhood/hail-mary-food-grace/2010/oct/27/sweets-treats-and-kettle-corn/

Recipe: grilled cheese with honey

This recipe will leave you wondering whether it should be included in the appetizer, main course or dessert section of a menu. The combination of sweetness, saltiness and sourness is indescribably good. It will leave you wanting more!

Ingredients:

• 8 slices muesli bread
• 3-4 tablespoons butter unsalted
• 1 tablespoon olive oil
• 8 slices Baby swiss cheese
• 2 sprigs of thyme leaves
• 1 tablespoon honey
• 1 green tart apple

Directions

Preheat the oven to 350 degrees. Heat a large sauté pan with ½ the butter and ½ the olive oil, place 4-5 slices of the muesli bread into the pan. Brown both sides and place on a cookie sheet. Brown the rest of the bread slices and place them on the cookie sheet. Next layer with baby swiss, sliced apples, thyme leaves and lightly drizzle with honey.